The influence of nisin on the thermal resistance of Bacillus cereus

Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120 degrees C) of spores of Bacillus cereus ATCC 1479-8 in rice and milk (13% wt/vol) supplemented with nisin (25 microg/ml) were evaluated. The mean D-values at 97.8 degrees C in cooked white rice, phosphate buffer (p...

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Bibliographic Details
Published in:Journal of food protection 2002-02, Vol.65 (2), p.415-418
Main Authors: VESSONI PENNA, Thereza Christina, MORAES, Dante Augusto
Format: Article
Language:English
Subjects:
Animals
Anti-Bacterial Agents - pharmacology
Bacillus cereus - drug effects
Bacillus cereus - physiology
Biological and medical sciences
Food industries
Food Microbiology
Food Preservation
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Humans
Milk - microbiology
Milk and cheese industries. Ice creams
Nisin - pharmacology
Oryza - microbiology
Research and development. New food products, dietetic foods and beverages
Spores, Bacterial
Temperature
Time Factors
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Summary:Decimal reduction times (D-values) at cooking and autoclaving temperatures (80 to 120 degrees C) of spores of Bacillus cereus ATCC 1479-8 in rice and milk (13% wt/vol) supplemented with nisin (25 microg/ml) were evaluated. The mean D-values at 97.8 degrees C in cooked white rice, phosphate buffer (pH 7.0), and rice water (pH 6.7) were 3.62, 1,99, and 1.34 min, respectively. From 80 to 100 degrees C, the mean reduction in D-values due to the addition of nisin to milk was 40%. The D-value at 110 degrees C was approximately 0.86 min for milk (control) and milk with nisin. The z-values ranged from 7.32 degrees C (phosphate buffer) to 10.37 degrees C (milk control).
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-65.2.415